FROG & MONKEY RESTAURANT

Name: FROG & MONKEY RESTAURANT
Address: 411 N DONNELLY ST, MOUNT DORA, FL, 32757, US
Rating: 48.7

411 N DONNELLY ST, MOUNT DORA, FL 32757

License #4502069

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.7 Grade F / 100

Failing Health Score

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Quick take

FROG & MONKEY RESTAURANT in MOUNT DORA currently holds an InspectFL Health Score of 48.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 36 total violations — 8 critical, 8 major, 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Extension given, pending
[36-34-5] Ceiling/duct work and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also no longer smooth and cleanable over cold tables in kitchen
[36-22-4] Floor area(s) covered with standing water walk in freezer
[29-08-4] Plumbing system in disrepair. 3 comp sink not holding water
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards kitchen Interior stand up freezer
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 124°f
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor under soup well
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels in kitchen
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35A-03-4] Dead roaches on premises. 1 walk in freezer 1 in server area
[41-17-4] Squeeze bottle containing pink toxic substance not labeled near 3 comp sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[51-11-4] Carbon dioxide/helium tanks not adequately secured in ice machine room
[01B-03-5] Stop Sale issued due to adulteration of food product. Thawed salmon in reduced oxygen package
[29-08-4] Plumbing system in disrepair. 3 comp sink not holding water
[36-34-5] Ceiling/duct work and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also no longer smooth and cleanable over cold tables in kitchen
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours heavy cream (49F - Cold Holding) cut lettuce (51F - Cold Holding) tangler (94F - Cold Holding) onion soup (51F - Cold Holding) raw lamb burger (51F - Cold Holding) More than 4 hours per operator raw chicken (57F - Cold Holding) fresh garlic in oil (51F - Cold Holding)
[52-01-4] Identity of food or food product misrepresented. Philly advertised as Rib Eye establishment is serving "beef"
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards kitchen Interior stand up freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw over ready to eat raw beef over cooked pretzels reach in freezer
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Community reaction

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Community pulse